Executive Chef Appointment Montage Healdsburg has named Sergio Howland as executive chef, tasking him with overseeing the culinary vision across the 258-acre ultra-luxury resort in Sonoma wine country. Howland brings more than two decades of executive culinary experience spanning Colorado, Los Cabos, New York, Palm Beach, San Diego, and Barcelona. "We are thrilled to have Chef Sergio's exceptional depth of experience and genuine passion for culinary artistry at Montage Healdsburg," said Steve Janicek, general manager of Montage Healdsburg. "His natural curiosity and respect for the region's agricultural landscape make him a wonderful fit for our resort, and we look forward to the perspective he brings to our dining experiences."
Background and Experience A native of Mexico City, Howland began his culinary career through an apprenticeship at Four Seasons Hotel Mexico City. Most recently, he served as executive chef at Vintners Resort in Sonoma County, where he developed a seasonally inspired culinary program drawing on the region's gardens, olive orchards, and vineyards. Howland is a graduate of The Culinary Institute of America and has held leadership positions with The Ritz-Carlton, Auberge Resorts, Timbers Resorts, and AMiCi Restaurant Group. He has cooked at the James Beard House in New York and competed on "Top Chef México." Currently pursuing his WSET Level 3 certification in wines, Howland is positioned to integrate wine country expertise into Montage Healdsburg's dining program, which includes the signature restaurant Hazel Hill and two additional outlets across the property.
Why It Matters
The appointment signals Montage Healdsburg's focus on deepening its culinary and wine programming in a market where destination dining and wine education are central to guest experience and competitive positioning in ultra-luxury hospitality.
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Written by FBM Publications Editors
